The Arrival Dinning-the food Tour of the kitchen Tuan's Comments

 

Comments on the French laundry from Tuan Ngo:

 

As we were leaving the restaurant, I felt good about the experience, but somehow was less than blown away.  It was not until a week later, after I had a chance to read through his cook book that I realized we were in the presence of a true master at the top of his craft.  His philosophy on food, the layers of preparation that go into each and every ingredient of each dish, the strict guidelines on quality, freshness and authenticity are an accumulation of a life time of study.

 

It's too bad this mastery has to exist w/in the confines of a business, which limits the "value" the clientele walks away with after one experience.  It's like a tease.  But thankfully we have Annie Dry-clean, where great food and friendship can simply be just that.

 

 

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